MAY/JUNE  PAGES 12345678

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It's been a busy time on the Open Line lately with special guests, and on the spot remote broadcasts. This edition of your bulletin includes recipes from the Linn County Porkettes, the Iowa Sheep Producers Association, some from the 1983 Farm Show, and the five finalists from the 1983 Iowa Beef Cook Off that you may have heard broadcast on the Open Line May 5th. As always, the bulk of the bulletin comes from our wonderful callers who regularly share their favorites with us, provide advice and household common sense. The bulletin would not exist without the callers from our show. Hope you and yours enjoy the summer and the bulletin. Comments and suggestions are always welcome. Happy eating!


2 pound box Velveeta cheese
¼ pound cheddar cheese spread

Cut into small cubes.

1 (13 ounce) can evaporated milk
Butter, size of a large egg
1 tablespoon flour
3 tablespoons vinegar

Combine the flour and vinegar.

Add 1 teaspoon seasoned salt mixing all ingredients together in a double boiler until blended.


1 cup powdered sugar
1 (3 ounce) package softened cream cheese
1 small package topping mix
5 cups angel cake cubes
1 can cherry pie filling

In a large bowl add powdered sugar to cream cheese. Beat till fluffy. Prepare topping mix per package directions. Fold into cream cheese mix. Fold in cake cubes. Pour into 12 x 8 x 2 inch pan. Spread pie filling over top. Cover and chill 2-3 hours.


¾ cup shortening
1 cup sugar
¼ cup molasses
1 egg
2 teaspoons soda
2 cups flour
½ teaspoon cloves
½ teaspoon ginger
1 teaspoon cinnamon
½ teaspoon salt

Melt shortening. Remove from heat and let cool. Add sugar, molasses, and egg. Beat well. Sift dry ingredients together. Add to first mixture. Chill. Form into 1 inch balls (about 5 dozen). Roll in granulated sugar. Place on greased cookie sheet 2 inches apart. 375° 8-10 minutes. Watch closely.

(from Iowa Pork Producers Association)

1 pound ground ham
1 pound ground pork
1 pound ground beef
1½ cups graham crackers (crushed)
2 eggs (beaten)
1½ cups milk

1 can tomato soup
1/3 cup vinegar
1 cup brown sugar
1 teaspoon dry mustard

Mix meats and cracker crumbs. Add eggs and milk. Stir until combined. Place in loaf pan patting into shape. Combine sauce ingredients and pour over top. Bake at 350°F for 1½  hours. Let stand 15 minutes before serving.

(from Plymouth, IL)

Break 2 cups spaghetti (measure after breaking). Cook and rinse. Cook till thick: 4 eggs, 2 cups sugar, ¼ cup Real Lemon, and let cool. Cube 6 apples. Add 1 large can crushed pineapple, drained. Mix all ingredients. Let stand 12 hours or overnight. Add 2 cups Cool Whip just before serving.

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Thanks to the Eastern Iowa Sheep Producers Association for the tomb recipes that follow:


Mix ¾ pound ground lamb, 1½, cups finely grated carrots, 1 medium onion finely chopped, 1 egg, 2 teaspoons salt, 1/8 teaspoon pepper. Shape into 12 meatballs. Sauté in 2 tablespoons hot fat till brown. Remove from heat. Blend in ¼ cup flour, 1½ cups hot water, ½ teaspoon basil (optional); cover; simmer 30-40 minutes.


2 pounds lamburger
1 cup cold water
2 tablespoons Morton's Tender Quick
¼ garlic powder
1/8 teaspoon marjoram
2 tablespoons liquid smoke

Mix well and make into 3 equal rolls. Roll in Saran Wrap and refrigerate 24 hours. Remove Saran Wrap and bake on cookie sheet 1 hour at 300°. Cook and wrap in aluminum foil and refrigerate. Ready to eat when cold, but can be kept in refrigerator several weeks or frozen. Slice thin and serve.


2 pounds lamburger
1 egg
1 package onion soup mix
1 tablespoon dry parsley
½ cup bread crumbs salt, pepper, and chili powder to taste

Shape into balls about size of a half dollar. Place in dish and add 1 quart tomato juice, and 1 cup sugar. Bake 45 minutes at 350°. When ready to use simmer in 28 ounces of barbecue sauce and 1 can beer.


1 cup ketchup
¼ cup oil
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 teaspoon Worcestershire sauce

Combine all ingredients and place 2 pounds of lamb cubes from the shoulder  in the mix, Marinate till 1 hour before serving. Add: 1 cup uncooked rice, 2½ cups water, 2 tablespoons diced onion, 2 tablespoons green pepper and 2 tablespoons celery. Use a 2½ quart casserole and spray with Pam. Cook 1 hour at 400° (covered). Remove from the oven, stir gently and sprinkle with parsley.


Number of Servings 4
4 shoulder lamb chops about 1 inch thick
¼ cup vinegar
¼ cup brown sugar, firmly packed
1 medium lemon
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon ginger
1 medium orange

Cook chops over low heat until browned on both sides (best broiled.) Test for doneness. While meat is cooking, peel and slice orange and cut lemon in narrow wedges. Combine vinegar, sugar, salt, pepper and ginger. Mix well, pour sugar mixture over chops after they are done. Add orange slices and lemon wedges and cook over low heat about 30 minutes or until chops are tender. This is delicious with pork chops and ham.


Makes 4 servings
½ cup soy sauce
3 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon vinegar
1 large onion, grated
1 tablespoon sugar
¼ teaspoon pepper
1 clove garlic, crushed
1 bay leaf
Pinch oregano
4 shoulder lamb chops, about inch thick

Combine soy sauce, olive oil, lemon juice, vinegar, onion, sugar, pepper, garlic, bay leaf, and oregano. Pour over shoulder chops and chill at least 2 hours, turning occasionally. Place chops and soy sauce mixture in skillet; cover and simmer about 45 minutes or until tender. Serve with rice or noodles, if desired.

(Linn County Cowbells)

2 pounds stew meat
2 large carrots, sliced
1 large onion
1 can cream of Mushroom or tomato soup
2 medium potatoes, chunked
1 package frozen peas
1 teaspoon salt and pepper

Combine all ingredients. Bake at 275° covered for 5 hours.

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2 pounds lean ground beef
2 tablespoons Morton's Tender Quick
½ teaspoon coriander or mustard seed
½ teaspoon onion salt
¼ teaspoon garlic powder
2 tablespoons brown sugar
Several drops Liquid Smoke
1 cup water
Dash of nutmeg
Coarsely ground pepper

Mix all ingredients together and form into rolls 2 inches in diameter. Makes about 4 rolls. Seal each roll in aluminum foil and refrigerate 24 hours. Place foil wrapped rolls in water to cover and simmer one hour or bake on a rack in oven for one hour at 350°. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate. The sausage may be frozen before or after cooking.


Makes about 2 cups
1 pound ground lamb
1 clove garlic, crushed
1 package (3 ounce) cream cheese, softened
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

Combine lamb and garlic, cook over low heat until browned. Drain off drippings. Combine lamb and remaining ingredients. Mix well, chill. Serve as a spread for crackers or bread.


Makes about 2½ cups
Brown 1 pound ground lamb and drain well. Then combine with:

1 package (8 ounce) cream cheese
½ cup sour cream
4 tablespoons softened butter
½ teaspoon dijon mustard
4 teaspoons caraway seed
Pinch of coarse salt
2 tablespoons Hungarian paprika

Spread on crackers.


Bring to boil:
½ cup white sugar
½ cup white Karo syrup

Remove from heat.

Mix in:
¾ cup peanut butter
1 teaspoon vanilla

Do this quickly: Pour mixture over 5 cups Special "K" cereal. Mix. Pat into a 9 X 12 inch greased pan.

6 ounce bag butterscotch chips
6 ounce bag chocolate chips

Frost bars. Chill 10 minutes in refrigerator to set frosting. Cut and eat!

(Iowa Porkettes)

2 pounds 75-80% lean ground pork
2 tablespoons vinegar
½ cup water
1 cup catsup
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon salt
2 tablespoons chopped onion

Brown pork, drain off fat. Combine remaining ingredients and add to pork. Simmer 20 minutes or longer. Serve on a bun.

A big thank you to all the people who took part in the All Iowa Farm Show, March 9 & 10, at Five Seasons Center; and for inviting Open Line to be a part of the Festivities. A lot of the following recipes are ones we collected from the Farm Show. Our thanks to the Cowbelles, Porkettes, and Lamb Federation.


1 pound ground pork
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
1½ cups milk
¾ cup Bisquick (baking mix)
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar or processed American cheese

Grease pie plate. Brown pork and onion, drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes clean 5-8 minutes. Cool 5 minutes. Number of servings: 6-8; size of pan: 10 ½ inch pie plate; oven temperature: 400°; cooking time: 30-35 minutes.

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1983 Iowa Beef Cook Off Recipes and Winners

First Place Winner
Kim Landhuis, Fort Dodge, Iowa

2 pounds beef chuck, boned and cut into 3 x 2½ inch pieces
½ teaspoon salt
¼ teaspoon pepper
1 can (20 ounces) pineapple chunks, drain and reserve juice
1 teaspoon cornstarch
½ teaspoon sugar
1 cup fresh raw shelled peanuts
5 tablespoons butter or oleo
4 egg whites
¾ cup flour
½ cup flake coconut
1 large tomato
1 bunch green or spring onions

Tenderize both sides of each piece of beef with a meat mallet, season with salt and pepper and put aside. Roast peanuts in a frying pan without oil on medium high heat until they reach a light brown color. Remove skins from peanuts by rubbing. Grind or chop roasted peanuts into coarse pieces. Cut 4 slices of tomato. Roll pineapple chunks in coconut and place them on top of the tomato slices. Garnish with 4 green onions. Mix the pineapple juice with cornstarch and sugar. Cook the mixture over medium heat in a saucepan for about 10 minutes. Turn heat down to warm. Sauté some chopped green onions in butter. Dip each tenderized beef piece into egg whites, then flour and fry on medium high heat Turn until both sides reach a golden brown , about 15 to 20 minutes. Take beef out, dip into pineapple sauce and sprinkle chopped peanuts on both sides. Serve immediately on the tomato plate. Makes 8 to 10 servings.

Second Place Winner
Joan Vincent, Burlington, Iowa

2 pounds lean ground beef
5 large soft flour tortillas (10-12 inch)
4 ounces sharp Cheddar cheese
3 eggs, beaten
2 envelopes (1½ ounces) Taco Seasoning Mix
1 cup evaporated milk
1 can (10 ½ ounces) beef bouillon soup

1 can (4 ounce) chopped green chilies
4 small green onions, thinly sliced
½ cup fresh tomato, seeded, chopped and drained
1 cup sour cream
¼ teaspoon salt

1 head lettuce, finely shredded
1 avocado, peeled, halved and sliced into strips
12 cherry tomatoes, halved
2 tablespoons taco sauce
1 package corn tortilla chips or tostado chips, toasted
ripe olives, sliced.

Preheat oven to 350°F. Prepare topping by combining ingredients lightly together, place in refrigerator. To enhance the flavors, the topping may be mixed early in the day. Brown ground beef: drain. Oil warm tortillas lightly and use three of them to make edible bowls by placing them on well oiled inverted copper metal bowls (6, 7 or 8 inches) and bake for 8 to 10 minutes or until nicely brown. Allow to cool. Line two 8 or 9 inch greased pie pans with remaining 2 lightly oiled tortillas. Sides will be slightly fluted. Place half the ground beef in each of the quiche shells. Blend eggs, taco seasoning, milk and soup until smooth and well mixed. Pour the taco custard over ground beef in tortilla quiche to half full. Place in oven until mixture begins to set, about 15 minutes. Leaving quiche in oven, sprinkle on the grated cheese and allow to melt 1 to 2 minutes. Then fill quiche shells with remaining custard. Return to oven and bake until set, another 10 to 15 minutes. Top each hot quiche with half the topping. Garnish with sliced ripe olives, tomatoes and crumbled tortilla chips. Fill two edible tortilla bowls with lettuce and tomato halves, garnish with avocado strips and drizzle with taco sauce. Place on platters. Fill the third edible bowl with corn chips. Guests may break off pieces of edible bowl while enjoying the quiche. Makes 10 to 12 servings.

Third Place Winner
Ann Peek, Hiawatha, Iowa

2 pounds ground beef
1 cup jalapeno, or hot pepper cheese
(4½ ounces) cut into ½ inch squares
3 eggs, beaten
1 2/3 cups cracker crumbs
½ cup chili sauce relish
2 teaspoons coarse ground pepper
2 tablespoons butter or margarine
2¾ cups hot water
2 teaspoons salt
1 package (7 ounce) instant rice
1 can (15 ounces) Hunt's Special Tomato Bits sauce
1 can (15 ounces) Hunt's Tomato Herb sauce
¼ cup chopped green onions
Approximately 15 black olives
Parsley for garnish

Place cheese squares in the freezer while you prepare meatballs. Combine ground beef, eggs, cracker crumbs, chili sauce relish and pepper. Form into 36 continued on page 5.

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continued from page 4

small balls. Flatten into a small circle. Place a piece of frozen cheese in the center and wrap meat around the cheese until it is completely Covered. Dot the bottom of a 9 x 13 inch baking dish with the butter. Pour 1 cup hot water on the bottom of the dish and sprinkle instant rice over it. Add 2 teaspoons salt to another  1¼  cups hot water and pour over rice. Stir to moisten all rice. Place raw meatballs atop rice. Combine tomato sauces. Pour over meatballs, making sure each one has some sauce on it. Rinse cans by adding ¼ cup water to each and then pouring around edge of dish. Cover dish loosely with foil. Place in 350°F. oven and bake for 1 hour and 20 minutes. Sprinkle with chopped green onions. Decorate with black olives and parsley. Makes 8-10 servings.

Fourth Place Winner
Ruth Marie Faber, LeMars, Iowa

2 packages (10 each) refrigerated biscuits
¼ to ½ cup white cornmeal
2 pounds ground beef chuck
1 package (1.25 ounce) chili seasoning mix
1 tablespoon cornmeal
1 can (15 ounce) chili beans
2 cans (15 ounce) tomato sauce or with tomato tidbits
1½ cups grated sharp Cheddar cheese

Sour cream or blended cottage cheese Avocado, diced or sliced
Chopped onion
Chopped green pepper
Chopped tomatoes
Shredded lettuce

On a pastry cloth, sprinkle several tablespoons cornmeal. Roll or pat each biscuit to a 3½ to 4 inch circle. Fit over the back of a greased muffin tin. (You may use non stick vegetable cooking spray). Bake in preheated oven 400°F. for 8 to 10 minutes. Remove from oven and set aside. Prepare meat filling, brown ground beef. Stir in chili seasoning mix and cornmeal. Add chili beans and tomato sauce. Blend well. Simmer several minutes. With a knife, remove biscuits from muffin tins. Fill with meat sauce. Set meat cups on a platter filled with finely sliced lettuce. Set assorted condiments on a similar platter. (Use the extra chili cups for condiment servers). Vegetable garnishes such as salad tomatoes, carrot and celery curls, black and green olives, chili pepper pods, cilantro or celery leaves may be included for personal selection and preference. Makes 10 servings of two cups each.

Fifth Place Winner
Elva Barglof, Spencer, Iowa

2 pounds ground round beef
¼ teaspoon oregano
½ teaspoon sweet basil
¼ teaspoon thyme
1 can (4 ounces) chopped mushrooms
1 small onion, diced
1 cup grated Swiss cheese
½ cup sherry (cream)
1 package (10 ounces) frozen patty shells, thawed

Mix all ingredients well. Roll out frozen patty shells and seal seams with fingertips. In center of rectangle, place one half of the beef mixture and make a well to hold stuffing.

1 package (8 ounce) cream cheese, softened
1 cup black olives, chopped
½ cup green pepper, chopped

Spread stuffing in well. Place remaining meat mixture on top of stuffing, seal well and fold up the pastry with an envelope type seal. Turn over so seal is on bottom to bake. Bake one hour at 350°F. or until golden brown. Garnish with green pepper slices and serve with green pepper jelly. Makes 8 servings.


1 pound ground beef
1/3 cup chopped green pepper
1 small onion, chopped
½ teaspoon garlic salt
1 can (16 ounces) pizza sauce
1 can (4 ounces) mushrooms, drained
1 package (3½ ounces) sliced pepperoni, or
½ cup cubed ham or Canadian bacon
1 cup water
2 cups uncooked noodles or macaroni
1 cup shredded Mozzarella cheese

Combine ground beef, green pepper and onion in a 2 quart casserole dish. Cover and cook on high (full power) in the microwave oven for 5 minutes, stirring once, or until beef loses its pink color; drain. Add remaining ingredients except Mozzarella cheese and mix well. Cover and cook 15 to 17 minutes on high, stirring at 5 minute intervals. Top with Mozzarella cheese, recover and let stand 5 to 10 minutes. Makes 6 servings.


1 can chicken noodle soup

Boil. Place one tube of  baking biscuits on top, cooking until done.

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2½ cups flour
1½ cups sugar
½ cup dry cocoa
1½ teaspoons baking soda
½ teaspoon salt

Mix well and add ¾ cup Miracle Whip salad dressing (do NOT substitute) 1½ cups cold coffee, and mix well. Pour into greased and floured 9 x 13 inch pan. Preheat oven. 350° 35 minutes or till done.


2 sticks margarine, softened
1½ cups granulated sugar
¾ cup brown sugar
2 eggs
1½ teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
¾ cup mayonnaise (NOT Miracle Whip)
5-5½ cups flour
1 teaspoon nutmeg
1 teaspoon coconut extract
1 teaspoon rum extract

Mix as for stiff cookie dough. Roll into walnut sized balls. Mash down on lightly greased cookie sheet with 3 fingers. 350° 10-11 minutes.


6 tablespoons butter or margarine
1 cup packed brown sugar
1 beaten egg
½ cup applesauce
1 teaspoon shredded orange peel
1 teaspoon vanilla
1¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup chopped pecans
orange glaze

In a saucepan, combine butter and sugar. Heat till butter melts. Stir in egg, applesauce, peel, and vanilla. Stir flour, baking powder, salt and baking soda together. Stir in applesauce mixture and nuts. Spread in greased 12 x 7½ x 2 inch baking pan. 350° 25 minutes. While warm spread glaze over top. Glaze: Stir 1½ cups sifted powdered sugar, 2 tablespoons orange juice, ½ teaspoon vanilla, stir till smooth.


2 packages cinnamon rolls or 2 cups bread crumbs
4 cups scalded milk
1 tablespoon butter
¼ teaspoon salt
¾ cup sugar (½ cup if rolls are used)
4 eggs, slightly beaten
1 teaspoon vanilla

Soak crumbs or cubed rolls in milk 5 minutes. Add butter, salt, and sugar. Pour slowly over beaten eggs. Add vanilla and mix well. Pour into greased baking dish. Place in pan of hot water. 350° 50 minutes.


½ cup brown sugar
½ cup white sugar
2 cups water
scant ¼ cup butter
1 tablespoon flour
2 tablespoons corn starch

Cook till thick. Add vanilla or lemon juice.


5 slices bread
¾ cup raisins
½ cup sugar
3 cups scalded milk
¼ teaspoon cinnamon
2 tablespoons butter
¼ teaspoon salt
3 eggs

Toast bread. Butter while hot. Arrange in buttered pan. Top with raisins. Stir salt and all but 2 tablespoons sugar into eggs. Add milk, pour over toast. Let stand 10 minutes. Press into bowl, sprinkle with cinnamon and sugar on top. 350° 25-30 minutes.


1 cup sugar
3 teaspoons corn starch

Mix well.
1 tablespoon butter
1½ cups boiling water
1 teaspoon vanilla (add after mix thickens) or
1 tablespoon lemon juice

A little something for your summer yard friends...


3 ounces castor oil
2 ounces dish detergent

Mix in pail of warm water. Pour over active run.

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1 can (1 pound 13 ounce) refried beans or 2 #303 cans
½ teaspoon ground cumin
¼ teaspoon garlic salt
1 cup grated Monterey Jack cheese
¾ pound Italian sausage, cut in small pieces
1½ pounds ground beef
2 bottles or cans green chili salsa (7½ ounce)
10-12 large flour tortillas
¾ pound Colby Longhorn cheese, grated
2 large tomatoes, peeled and chopped sliced green onions

Combine beans, cumin, garlic salt and Monterey Jack in 1½ quart casserole. Microwave 5 minutes on high Brown sausage and ground beef in a glass casserole on high 8-9 minutes. Drain fat. Add 1 bottle of chili salsa. Spread bean mixture on tortillas, then meat mixture. Roll up. Divide tortillas into two 8 x 12 flat casseroles. Top each casserole with half green onion, half of other bottle of salsa. Refrigerate or freeze one. Microwave each casserole 8-10 minutes on high then 10-15 minutes on half power.


2 pounds shoulder steaks, cubed
1 package brown gravy mix

Dredge pork in brown gravy mix. In 2 quart casserole, microwave on high 5-6 minutes, stir, microwave 5-6 minutes longer.

½ cup water
¼ cup honey
3 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon wine
1 teaspoon ginger
½ teaspoon garlic salt
4 thinly sliced carrots

Cover, microwave on high 10-12 minutes. Add 1 green pepper, cut in squares and 1 onion, cut in 2 wedges. Microwave on high 4-5 minutes. Serve on rice.


Beat 3 egg whites and ¼ teaspoon cream of tartar till frothy. With a beater, on high, beat in 6 tablespoons sugar (gradually) one at a time until mixture is stiff and glossy. Beat in 1 teaspoon lemon juice or ½ teaspoon vanilla. Pile onto cooled filling. Make sure it touches the crust. Cook 3 minutes on high, turn 4 times to cook evenly. Cool and refrigerate.


3 eggs
1 cup milk

Place in the blender.

4 good sized potatoes
½ onion
½ green pepper (optional)
1 teaspoon salt

Blend until the potatoes are pea size chunks and pour into a casserole. Microwave 15-18 minutes. Lay a slice of ham over the top during the last 5 minutes. Top with cheese.


1 fudge cake mix
¾ cup margarine or butter
¾ cup brown sugar
3 eggs, separated
3 tablespoons granulated sugar
6 ounce package chocolate chips
1/3 cup chopped nuts

Reserve ½ of cake mix. Add margarine, brown sugar, egg yolks, and mix well. Stir in remaining cake mix. Spread ½ of batter in each of two 7 x 11½ inch pans. Microwave each 5-6 minutes or till done. In a small clean bowl, whip egg whites till fluffy. Add granulated sugar to make thick meringue. Spread over mix in pans. Top with nuts and chocolate chips. Microwave 2 minutes on high.

A little different cookie recipe, and a favorite with Sharon's family.


1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
1 cup oil
1 egg
1 teaspoon vanilla
3½ cups flour
1 teaspoon soda
1 teaspoon cream of tartar
1 cup crisp rice cereal
1 cup oats
1 cup coconut

Beat butter, sugars, and oil together. Add egg. Add vanilla and other flavorings till fluffy. Sift flour, soda, and cream of tartar. Add to mixture. Stir in remaining ingredients. 350° 10-12 minutes.

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You might know this would come to us on a Saturday when the 'Ole Cherokee was hosting the show.


3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1½ cups milk, luke warm

Combine into dough. Roll to ½ inch thick, 2 x 3 inch squares. Pinch hole in middle. Fry in deep fat. Turn once.


1 box lemon cake mix
1 package instant lemon pudding
1 cup water
½ cup oil
4 eggs

Mix and beat 4 minutes. Pour into 3 small greased and floured bread pans. Bake at 350° for 50-60 minutes.


1 package lemon cake mix, dry
16 ounce container Cool Whip
1 egg

Mix ingredients in a large bowl. Drop by teaspoon in a small bowl of powdered sugar and roll around. Place on a lightly greased cookie sheet. Bake at 350° for 15 minutes. Makes 4½ dozen.

A popular recipe, and something you can make up and have on hand for a fast meal.


Put enough cream rinse (for the hair) in a pan of warm water. Soak the sweater for awhile, rinse and block, then stretch out.

(makes equivalent of 9 cans soup)

2 cups instant non fat dry milk
¾ cup corn starch
¼ cup instant chicken bouillon
2 tablespoons dried onion flakes
1 teaspoon dried basil and 1 teaspoon thyme (optional)
½ teaspoon pepper

Store in air tight container. For Soup: Add 1½ cups hot water to 1/3 cup dry mix.


1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 stick margarine, cut up
1 cup sour cream
4 tablespoons chopped onion
1 box Jiffy Corn Bread mix
salt and pepper to taste

Mix well. Place in greased casserole 350°. 45 minutes.

Open Line is in the process of compiling recipes for a new "Open Line Cookbook." We are asking you our listeners and subscribers to the bulletin to enter your recipes. The recipe must include ingredients, method, your name, address, and phone number. Please send us recipes that you have tried and tested. You can enter as many recipes as you would like. Send to:

P.O. Box 2147
Cedar Rapids, Iowa 52406

We're looking forward to a lot Of nice summer days, and good recipes from our many listeners!

Six issues per year published bi monthly by the WMT
Stations, Inc.  P.0. 2147, Cedar Rapids, Iowa 52406
Subscription Rate $3.00 per year
Dave Hinman, Editor
Sharon Reeves, Production Coordinator

Click here to go to the next month of 1983.

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